Kharjoora Payasa / Dates - Coconut Kheer

Sometimes it is hard to convey the deliciousness of a dish or it's rich flavor through an image. That's what happened to me while trying to capture this dates kheer last week and I finally gave up. I was trying to add some color to the pale brown, yummy kheer by adding toasted raisins and cashews in the form of garnish and everything except a couple sank to the bottom of the glass leaving back traces of ghee at the surface.
Here is a very delectable and simple kheer as my Day 6 entry for blogging marathon #12. The dates are cooked in coconut milk instead of the regular milk and the kheer stands apart for this reason. It makes it more rich and flavorful. If you have coconut milk ready, the kheer can be prepared in a jiffy. This can be prepared with regular milk too but once you taste the coconut milk version, you would not want to try the former one. For a true, authentic version go with homemade coconut milk instead of store bought ones.

Other coconut milk kheers posted earlier -
Godhi Nucchina Payasa / Cracked Wheat Kheer
Ananas Payasa / Pineapple Kheer

Ingredients:
1/2 cup Pitted dates
1/4 cup Jaggery
About 1.5 cup - 2 cups Coconut milk
1/2 tsp Cardamom powder
Ghee toasted Cashews to garnish

Method:
Puree the dates. Add coconut milk as needed and jaggery to the dates puree. Bring the mixture to a boil. Add cardamom powder and toasted cashews and turn off the stove.
Serve warm or chilled.
Check out here to know what my fellow marathoners have come up with during this marathon.

This goes to Raven's CEDD event guesthosted by me.

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